Beni shōga

[BEH-nee SHOH-gah] Gingerroot that's been pickled in sweet vinegar and colored bright red. Beni shoga is used as a garnish for many Japanese dishes, especially sushi, and is also eaten to refresh the palate. It's available in thin slices, shredded or in knobs and can be found in Asian markets. Beni shoga is also called gari. See also amazu shoga.

Beni shōga on a gyūdon

Beni shōga (紅生姜^?) is a type of tsukemono (Japanese pickle). It is made from ginger cut into thin strips, colored red, and pickled in umezu (梅酢), the pickling solution used to make umeboshi; the red color is derived from red perilla. It is served with very many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.

Beni shōga is not the pickled ginger served with sushi, which is called gari.

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